VolatileN-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies
Author:
Affiliation:
1. Research Group for Technology and Quality of Animal Products, Department M2S, Member of Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven Technology Campus Ghent, Ghent, Belgium
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2015.1078769
Reference134 articles.
1. Effects of gamma irradiation on residual nitrite, residual ascorbate, color, and N-nitrosamines of cooked sausage during storage
2. Combined effects of gamma irradiation and a modified atmospheric packaging on the physicochemical characteristics of sausage
3. Radiolytic characteristics of nitrite by gamma irradiation
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